Description
Persian Lamb Stew is a captivating culinary delight that showcases tender lamb simmered in a symphony of aromatic spices and enriched with walnuts and pomegranate molasses. This hearty stew is perfect for family gatherings or special occasions, offering a rich flavor profile that will surely impress your guests. Whether served over fluffy basmati rice or alongside warm flatbreads, this dish delivers warmth and comfort in every bite. With simple preparation steps and the option to use an Instant Pot or slow cooker, you can enjoy this exquisite recipe with ease. Elevate your dining experience by garnishing with fresh herbs for an impressive presentation.
Ingredients
Scale
- 130 g walnuts
- 2 tbsp olive oil
- 900 g diced lamb shoulder
- 2 onions
- 3 garlic cloves
- 90 g dried cranberries
- 3 tbsp pomegranate molasses
- 2 tbsp honey
- 500 ml chicken stock
- 1 tbsp chopped parsley to garnish
- 1 tbsp chopped mint to garnish
- 450 g basmati rice
- 1 tbsp unsalted butter
- 5 cardamom pods
- 1 bay leaf
- ½ cinnamon stick
- ½ tsp ground turmeric
- ¼ tsp salt
- 950 ml hot vegetable stock (or water)
Instructions
- Finely grind walnuts and set aside.
- Heat olive oil in a heavy-bottomed pot; sauté onions until translucent, then add minced garlic.
- Stir in ground spices and toast for a minute.
- Brown the diced lamb shoulder in the pot for about 5-7 minutes.
- Add cranberries, pomegranate molasses, honey, and chicken stock; bring to a simmer.
- Cover and cook on low heat for 70 minutes.
- Serve hot over basmati rice, garnished with parsley and mint.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Stewing
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 18g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 80mg